|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine final rinse temperature registering on lollipop thermometer to be 151F. Thermolabel also used with no indication of reaching correct final rinse temperature either. Gauges on dish machine indicate final rinse temperature to be around 195F. According to data plate, wash temperature should be around 160F but is only reaching 130F according to gauge. Facility will use disposable trays until dish machine is repaired.VR. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water in hand sinks not able to maintain 100F. Observed fluctuations in hand sink in restroom from 100F to 70F within 5 seconds and unable to maintain constant temperature of at least 100F. Also observed hot water dish machine not reaching correct final rinse temperature which may correlate to water issue at hand sinks. VR. |